Rich in fiber, packed with all the goodness of grains, and nutrient-dense, Quinoa has become the king of superfoods in the 21st century. It is a rich source of minerals like magnesium, zinc, and folate while providing the essential Vitamins B and E. This chewy textured fluffy seed(once it is cooked) has a nutty flavor. Though considered a grain it’s a seed from the Chenopodium quinoa plant. You can use Himalayan Natives premium quinoa to make these easy and healthy veg recipes!
A perfect healthy twist to an Indian breakfast favorite. Enjoy this quinoa upma dish that has multiple health benefits. It gives you all the nutrition from quinoa with the goodness of vegetables like corn, peas, carrots, and beans. Add this to your breakfast menu to strike the perfect balance between nutrition and taste!
- 0.25 cup Quinoa
- 0.75 tablespoon ghee
- 1 finely chopped medium onion
- 1/2 inch ginger
- finely chopped
- 1 to 2 green chilies
- 0.5 dry red chili
- 0.5 teaspoon asafoetida
- 3-4 curry leaves
- a quarter tsp of mustard seeds
- a quarter tsp of cumin seeds
- 0.25 tsp urad dal
- a quarter tsp of moong dal
- Vegetables of your choice
- salt as per taste
- 1 tbsp coriander leaves, chopped
- Rinse the quinoa thoroughly under running water in a fine-mesh strainer.
- In a pan, heat ghee and add mustard seeds.
- Once it starts crackling add cumin seeds and urad dal(you can also use moong dal or chana dal).
- Fry on low heat until the urad dal turns golden.
- Add a pinch of asafoetida, finely chopped ginger, chopped green chilies, dry red chili, and finely chopped ginger.
- Fry for half a minute on low heat. Toss in the sliced onions and curry leaves.
- On low to medium heat, stir and sauté the onions.
- Add vegetables of your choice. Mix thoroughly and cook for 2 minutes on low heat.
- Stir in the quinoa and sauté for a minute or two on low heat.
- Mix in the water.
- Season with salt.
- Cover the pan with the lid and cook over low heat until the quinoa seeds are soft and fluffy.
- Remove the lid and turn off the heat when all of the water has been absorbed and the grains seem translucent and well cooked.
Garnish with chopped coriander leaves and serve hot with some pudina chutney!
Strawberry and Spinach Quinoa Salad
The sweetness and tartness of strawberries and balsamic vinegar paired with the crunch of spinach and toasted almonds make a delicious and wholesome salad. Try this perfect blend of different flavors and textures using quinoa for a refreshing spin on your regular salads which is sure to win hearts.
- 2 cups water
- 1 cup washed quinoa
- 6 cups fresh spinach
- 2 cups fresh strawberries, sliced
- 1/2 cup toasted chopped nuts
- 1/2 cup vinaigrette
- 1/4 teaspoon pepper, freshly ground, and salt to taste
- In a small saucepan, bring water to a boil.
- Add quinoa, reduce heat, and simmer for 12-15 minutes or until water is absorbed.
- Remove from heat and fluff it using a fork.
- In a bowl, combine some spinach, strawberries, walnuts, and cooked quinoa. You can also add some nuts and seeds as per your choice.
- Drizzle with vinaigrette and toss it.
- Sprinkle it with salt and pepper.
Serve this delicious salad with toasted garlic bread!
Blueberry & Vanilla Quinoa Bowl
Flavorful and full of antioxidants—this recipe is perfect for a quick and sweet breakfast on a busy morning. It is super tasty, nutritious, and keeps you feeling full to help you stay away from unnecessary snacking on junk food.
- 1/2 cup washed quinoa
- 2 cups milk
- 2 tablespoons honey
- 1/2 teaspoon cinnamon powder
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1/4 tsp vanilla extract
- 2 tbsp chopped almonds, toasted
- In a small pan, cook and stir quinoa over medium heat for 5-10 minutes.
- Stir in milk, honey, cinnamon, and salt and let it come to a boil.
- Reduce the heat and simmer until quinoa liquid is almost absorbed, stirring occasionally. It should take around 20-25 minutes.
- Remove from heat.
Put in the blueberries and vanilla, sprinkle some almonds, and relish a scrumptious quinoa bowl full of taste and health!
Quinoa-Pear Breakfast Bake
The quinoa-pear breakfast bake is perfect for a leisurely Sunday brunch! You can also use different fruits and make them into a nutritious breakfast food. Try it with apples to make an apple cinnamon bake.
- 1/4 cup washed quinoa
- 1 cup water
- 1/4 cup peeled ripe pear, mashed
- 1 tbsp honey
- 1/4 tsp cinnamon powder
- 1/4 tsp vanilla extract
- ground ginger, ground nutmeg
- 1/4 cup sliced almonds
- 1 tbsp jaggery powder
- 1 tbsp softened butter
- Plain Greek yogurt, optional
- Preheat the oven to 350 degrees.
- In a small bowl, combine all the ingredients and transfer them to a greased baking dish.
- Cover and bake for 50 minutes.
- In another small bowl, combine almonds, jaggery, and butter.
- Sprinkle it over the quinoa mixture.
- Bake for almost 5-10 minutes until lightly browned.
- Let it stand for 10 minutes before serving.
This yummy breakfast is best enjoyed with yogurt!
You can also try some of these quick breakfast recipes for those busy mornings. Read our blog about Quick & Easy Breakfast Recipes to Start Your Day Right!
Crispy Quinoa Patties
Who doesn’t like a good veggie pattie? These whole-bodied and hearty, crispy quinoa patties can be either eaten like healthier hash browns or used in veggie burgers, sandwiches, and buns as a filling. Savor them with some homemade chutney and ketchup and relish a delectable meal.
- Quinoa 1/4 cup
- Water 1/2 cup
- Salt to taste((we recommend using the Himalayan Natives pink salt)
- Sweet Corn 3 tbsp
- Peas 3 tbsp
- Besan 3 tbsp
- Olive Oil-4 tbsp
- Chopped Onion 1/4 cup
- Chopped Capsicum 1/4 cup
- Chopped Carrots 1/4 cup
- Chopped Coriander 3 tbsp
- Mashed Potato 1 cup
- Ginger Garlic paste 1 tsp
- Red chili powder 3/4 tsp
- Black Pepper 1/2 tsp
- Add washed quinoa to a pan. Add water and salt. Bring the water to a boil. Cover and let it simmer for 10 minutes.
- Add corn and peas, cook for another 5 minutes and switch the flame off. Fluff the quinoa using a fork.
- Take a non-stick pan. Dry roast the chickpea flour or besan for 3-4 minutes, stirring constantly. Place it in a bowl and keep it aside.
- Heat 2 tbsp cooking oil in the same pan.
- Toss in the ginger garlic paste, onion, carrots, and capsicum. Cook for 1-2 minutes on high heat.
- Toss in mashed potatoes, quinoa that has been boiled, and roasted chickpea flour.
- Add coriander, red chili powder, and black pepper to taste and mix thoroughly.
- Continue stirring on minimum heat until the entire mixture comes together. Once done, let it cool a bit.
- Transfer mixture to a bowl. Apply some oil to your palms and start making balls with it and shape them into patties.
Enjoy this delicious and healthy dish with your favorite accompaniments!
A warm and comforting bowl of soup in the winter is made even more wholesome with the addition of quinoa. It adds more texture to the soup while the red peppers & garlic make it flavorful.
- 3 tablespoons butter
- 1 tbsp extra virgin olive oil
- 2 shallots, medium
- 2 garlic cloves
- 1 tbsp. fennel seeds
- 2 full peeled tomatoes.
- 1/4 cup toasted salted pumpkin seeds 2 cup vegetable broth.
- 1 tbsp. fresh chives, clipped.
- 1 tsp. red pepper, crushed.
- Cook quinoa as mentioned in the previous recipes.
- Heat the butter and oil in a small saucepan over medium heat until the butter has melted.
- Combine the shallots, garlic, and fennel seeds in a mixing bowl.
- Cook, stirring regularly until veggies begin to soften.
- Put in the tomatoes and broth with the heat on high.
- Bring to a simmer and cook, stirring periodically for about 15 minutes.
- Puree the contents in a blender until smooth once it cools down.
- Combine the cooked quinoa, seeds, chives, and red pepper in a mixing bowl.
Serve the soup with some warm toasted bread!
We hope these vegetarian recipes can help you incorporate quinoa and more fresh ingredients into your diet. We’d love to hear about it if they did. Do let us know through our Instagram page about your experience while you try your hands on these recipes.